Low Carb Sacher Cake

Indulge guilt-free with this decadent Low Carb Sacher Cake, a sophisticated dessert reimagined for a healthier lifestyle. This sugar-free take on the classic Austrian favorite combines rich dark chocolate, almond flour, and a hint of vanilla to create a dense yet moist cake that’s perfect for any occasion. Sweetened with erythritol or monk fruit, it’s layered with a glossy, sugar-free apricot jam filling and coated in a luscious dark chocolate glaze for a luxurious finish. With just 30 minutes of prep time and simple gluten-free ingredients, this keto-friendly delight proves that low-carb desserts can still be irresistibly indulgent. Perfect for dinner parties or an upgraded teatime treat, this Sacher cake pairs beautifully with fresh whipped cream for a truly elegant experience.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 200 grams Dark chocolate (sugar-free or at least 85% cocoa)
• 150 grams Almond flour
• 100 grams Unsalted butter
• 100 grams Erythritol or monk fruit sweetener
• 6 large Egg yolks
• 6 large Egg whites
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 100 grams Sugar-free apricot jam
• 100 ml Whipping cream
• 2 sheets Gelatin sheets

Directions

Step 1

Preheat your oven to 170°C (338°F) and line an 8-inch springform pan with parchment paper.

Step 2

Melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.

Step 3

In a mixing bowl, combine the almond flour with baking powder and salt. Set aside.

Step 4

In a large bowl, beat the egg yolks with half of the erythritol or monk fruit sweetener until the mixture is pale and fluffy. Stir in the vanilla extract.

Step 5

Carefully fold the melted chocolate mixture into the egg yolk mixture until fully combined.

Step 6

Gradually fold the almond flour mixture into the chocolate and yolk mixture.

Step 7

In a separate clean bowl, beat the egg whites until they form soft peaks. Gradually add the remaining erythritol or monk fruit sweetener and beat until stiff peaks form.

Step 8

Gently fold the beaten egg whites into the chocolate mixture in three stages, ensuring not to deflate the mixture.

Step 9

Pour the batter into the prepared springform pan and bake in the preheated oven for 30 to 35 minutes. The cake is done when a skewer inserted into the center comes out clean.

Step 10

Remove the cake from the oven and let it cool completely in the pan.

Step 11

Meanwhile, soak the gelatin sheets in cold water until soft. Heat the sugar-free apricot jam gently until liquefied, then add the softened gelatin and stir until dissolved completely. Set aside to cool slightly.

Step 12

Once the cake is cool, carefully remove it from the pan and slice it horizontally into two layers. Spread half of the apricot jam mixture on the bottom layer, place the top layer over it, and spread the remaining jam on top.

Step 13

To make the glaze, bring the whipping cream to a simmer and pour it over the remaining melted dark chocolate. Stir until smooth and glossy.

Step 14

Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides for full coverage.

Step 15

Chill the cake in the refrigerator to set the glaze before serving. Serve slices with whipped cream if desired.

Nutrition Facts

Serving size	(1066.8g)

Amount per serving	% Daily Value*
Calories	3570.2

Total Fat 301.1g	0%
Saturated Fat 131.6g	0%
Polyunsaturated Fat 0g
Cholesterol 1428.4mg	0%
Sodium 2112.7mg	0%
Total Carbohydrate 244.8g	0%
Dietary Fiber 51.9g	0%
Total Sugars 14.6g
Protein 88.0g	0%

Vitamin D 109.8IU	0%
Calcium 628.1mg	0%
Iron 30.9mg	0%
Potassium 1897.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.1%

Protein: 8.7%

Carbs: 24.2%